Asian Style Short Ribs & Nanaimo Bars

*If you haven't already done it, haul your platypus over to this post for my little cookbook freebie*

 This first one is a beautiful and easy recipe I found at One Perfect Bite.  To me it was sort of like roast beef kicked up a notch with a bit of an Asian flair. Oh well, it's yummy. That's all that matters.

I loved it served over rice with a side of peas in those steamer bags you just zap in the microwave for a few minutes.  Dinner is served!

Ingredients:
4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine (I used rice vinegar)
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons frsh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds

Directions:
1) Spray interior of a 5 5o 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.
2) Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.
3) Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat. Stir in sesame oil. Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens. Spoon glaze over ribs. Sprinkle with sesame seeds. Yield: 6 servings

And now these Nanaimo bars.  

I've decided these are a Canadian plot to put every American into sugar stupor so they can cross the border and nationalize our health care.

 that's just a joke, don't get all political on me :)

 I have to admit I screwed up and covered the top with unsweetened chocolate, and realized it at the exact moment when I poured the last drop of it on top.  At first I thought it was ruined, but it turns out it wasn't so bad since that filling layer is SO incredibly sweet, it completely made up for it.

The boy decided to just fork the whole thing to eat it, silly kid.

Here's the recipe I found at Sinful Southern Sweets

 Base:
1/2 cup butter
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1/2 cup toasted coconut

Custard:
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons vanilla custard powder or instant vanilla pudding
3 tablespoons milk
Topping:
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon butter

  Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is slightly thickened.
Combine graham crackers, coconut and add to the melted mixture. Mix well and press into buttered 9 inch square cake pan.
Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over base.
Refrigerate till hardened.
Melt semi-sweet chocolate with 1 tablespoon butter and smooth over custard icing. Refrigerate. When firm, cut into square bars.